Potential of Traditionally Cooked Green Leafy Vegetables as Natural Sources for Supplementation of Eight Micronutrients in Vegetarian Diets

Author： Agte V.V. Tarwadi K.V. Mengale S. Chiplonkar S.A.

Publisher： Academic Press

ISSN： 0889-1575

Source： Journal of Food Composition and Analysis, Vol.13, Iss.6, 2000-12, pp. : 885-891

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